1. Take the palak leaves and shed off the stems absolutely, clean and chop it coarsely.2. Blanch it on low heat for 5-7 minutes, if necessary sprinkle some water. Keep it aside.3. Grate the paneer in a bowl, mix crushed cashews and pinch of salt.4. Mash the palak leaves with your fingers nicely, drain if there is any water left and mix cornflour in it evenly.5. Spread little mashed palak leaves on your palms, put 1 tbsp grated paneer mix over it and carefully close the spinach balls. Prepare all in the same manner.6. Deep fry it and keep it aside.

For the Gravy - 1. Heat oil in a karahi and put bay leaf in it.2. Put the onion paste in it and fry, stirring it continuously until it turns to a golden brown colour.3. Add the coriander, cumin, pepper and red chilli powder and saute a bit, add the tomato puree in it.4. Fry it until oil has separated and masala is fried properly.5. Pour the warm water in it and bring it to a boil, add the cream, salt and garam masala.6. Cut the spinach balls in halves and put it in the gravy just before serving.7. Let it simmer on a low heat for 5 minutes.8. Carefully turn it out on a serving dish. Garnish it with coriander leaves and grated paneer. 9. Serve it with rice, pulao or rumali roti.

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Photo Credits

All the credit of the blog designs and the recipe pics goes to my dear daughter, Payoshni, who has done a wonderful job and spared her precious time as she is preparing for her 12th finals next year. I thank her from the depths of my heart for giving a professional touch to my blog.